The chemistry of milk varies considerably among mammalian species, reflecting adaptations to the nutritional and developmental needs of their young, as well as differences in physiology, environment and lactation. Human milk is adapted to the nutritional and developmental requirements of human infants and contains relatively high lactose, moderate fat, lower protein than many livestock milks, and a wide range of bioactive components, including human milk oligosaccharides.
Cow milk, the principal commercial dairy milk worldwide, generally contains substantially more protein and casein than human milk. Buffalo milk typically has higher fat, protein and total-solids concentrations than cow milk, which contributes to its suitability for products such as yogurt, paneer and cheese.
Goat milk differs from cow milk in its casein composition and fat-globule characteristics, and its nutritional and technological properties vary with breed, diet and stage of lactation. Sheep milk is among the most concentrated commonly consumed dairy milks, with relatively high fat, protein and total-solids contents that make it valuable for cheese production.
Camel milk has a distinctive protein and mineral composition and contains several bioactive components. Its composition varies with breed, geographical region, feeding conditions and stage of lactation. Donkey milk shares several compositional characteristics with human milk, including relatively high lactose and comparatively low fat and protein, although it is not nutritionally identical to human milk.
These differences in lactose, proteins, fats, minerals, vitamins and bioactive components influence the nutritional characteristics, digestibility, fermentation behaviour, processing properties and potential food applications of milk from different mammals.